B4 — Korean Egg & Veggie Rice Bowls
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Uses leftover rice from L2
Make extra brown rice in Lunch 2 — save ~2 cups. Zero additional cost for this breakfast.
Ingredients
- Cooked brown rice (from L2, reheated)2 cups
- Eggs4 large
- Baby spinach1 cup
- Shredded carrots1 cup
- Sesame oil (finishing only — no heat)2 tsp
- Low-sodium soy sauce2 tbsp
- Gochujang (serve on side for kids)1 tsp — optional
- Olive oil (for frying eggs)2 tsp
- Green onion, sliced1
- Sesame seeds1 tsp
- Garlic powder½ tsp
Nutrition / serving
Calories
295 kcal
Protein
13 g
Carbs
38 g
Fat
11 g
Fiber
3 g
Sodium
Moderate
Cost Estimate
Total Ingredients
~$1.80
CAD
Per Serving
~$0.45 / serving
Instructions
Reheat the rice
Add rice to a saucepan with 2 tbsp water, warm covered over low heat 3–4 min. Or microwave with a damp paper towel for 90 seconds.
Sauté the vegetables
Heat 1 tsp olive oil in a skillet over medium. Sauté spinach and carrots 2 min until wilted. Season with garlic powder and a splash of soy sauce. Set aside.
Fry the eggs
In the same skillet, add remaining olive oil. Fry eggs sunny-side up or over-easy, 2–3 min.
Assemble and serve
Layer: rice → sautéed veg → fried egg → drizzle of sesame oil + soy sauce → green onion + sesame seeds. Serve gochujang on the side for adults.
Chef's Cool Facts
Bibimbap Meaning
Bibimbap literally means 'mixed rice.' The tradition is for each person to mix all components at the table — it's part of the experience, not just a serving style.
Sesame Oil Rule
Sesame oil has a low smoke point — always add as a finishing oil after removing from heat, never for high-heat cooking. This preserves its toasted nuttiness.